I made this as a surprise for my Mom for her birthday and it was simply fabulous!!! It was so elegant but really simple to make. I served it with Roasted Asparagus (#27141) and it really had a great appearance on the plate. I did choose to strain the sauce before serving. But that was just my preference. HIGHLY recommend you try this one! Even I liked it and lamb's not my favorite!
YUM- YUM-YUM!! Tonight was the first time I tried preparing rack of lamb. I was nervous but I tried anyway. Boy! Was this recipe ever good! I made this for our Valentine's dinner (one day early) along with smashed potatoes, asparagus and chocolate fondue for dessert!! Thanks for a great recipe Update: I just made this for Valentine's dinner again. I followed the recipe to a T. It came out perfect. I also made mashed potatoes, asparagus and creme brulee for dessert. Divine!!!
This came out very good, the lamb was perfectly cooked and very tender, but the breadcrumbs ended up a little burnt so the sauce was not what I wanted, I added a little sugar to bring it around, it may have been the local Washington Merlot was a tad on the bitter side. I think I would reduce the breadcrumbs next time. I still liked the sauce served over leeky mashed potatoes, it balanced out a great meal.